Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity

Detalhes bibliográficos
Autor(a) principal: TEHSEEN,Amber
Data de Publicação: 2022
Outros Autores: AHMAD,Nazir, NISA,Mahr Un, SAEED,Farhan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262
Resumo: Abstract The objective of this study was to optimize the extrusion processing for production of maximum peptides spectra in multigrain flakes. The results showed that maximum peptides spectra were produced at extrusion condition of 160 °C temperature and 100 rpm screw speed and minimum peptides spectra were observed at 120 °C temperature and 300 rpm. Among proximal composition, highest changes were observed in fat content and thus, significantly affected the atherogenicity and thrombogenicity indices of products. The products with higher peptides spectra (16) showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) (48.63%), ferric reducing antioxidant power (FRAP) (48.63 ± 4.81 mmol Fe+2/g protein) and superoxide radical-scavenging activity (SRSA) (39.05 ± 4.51%). Similarly, higher peptides spectra product showed higher angiotensin converting enzyme (ACE) (86.01 ± 5.22%) inhibition and inhibition of protein denaturation (IP) (38.12 ± 2.89%). Thus optimization of extrusion process for bioactive peptides can be used for production of biological active products and healthily production system.
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spelling Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activityextruded productsoptimizationbioactive peptidesantioxidantsanti-inflammatory propertiesAbstract The objective of this study was to optimize the extrusion processing for production of maximum peptides spectra in multigrain flakes. The results showed that maximum peptides spectra were produced at extrusion condition of 160 °C temperature and 100 rpm screw speed and minimum peptides spectra were observed at 120 °C temperature and 300 rpm. Among proximal composition, highest changes were observed in fat content and thus, significantly affected the atherogenicity and thrombogenicity indices of products. The products with higher peptides spectra (16) showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) (48.63%), ferric reducing antioxidant power (FRAP) (48.63 ± 4.81 mmol Fe+2/g protein) and superoxide radical-scavenging activity (SRSA) (39.05 ± 4.51%). Similarly, higher peptides spectra product showed higher angiotensin converting enzyme (ACE) (86.01 ± 5.22%) inhibition and inhibition of protein denaturation (IP) (38.12 ± 2.89%). Thus optimization of extrusion process for bioactive peptides can be used for production of biological active products and healthily production system.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.40722info:eu-repo/semantics/openAccessTEHSEEN,AmberAHMAD,NazirNISA,Mahr UnSAEED,Farhaneng2022-08-15T00:00:00Zoai:scielo:S0101-20612022000101262Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
title Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
spellingShingle Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
TEHSEEN,Amber
extruded products
optimization
bioactive peptides
antioxidants
anti-inflammatory properties
title_short Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
title_full Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
title_fullStr Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
title_full_unstemmed Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
title_sort Optimization of bioactive peptides production in multigrain flakes and their antioxidative and inflammatory activity
author TEHSEEN,Amber
author_facet TEHSEEN,Amber
AHMAD,Nazir
NISA,Mahr Un
SAEED,Farhan
author_role author
author2 AHMAD,Nazir
NISA,Mahr Un
SAEED,Farhan
author2_role author
author
author
dc.contributor.author.fl_str_mv TEHSEEN,Amber
AHMAD,Nazir
NISA,Mahr Un
SAEED,Farhan
dc.subject.por.fl_str_mv extruded products
optimization
bioactive peptides
antioxidants
anti-inflammatory properties
topic extruded products
optimization
bioactive peptides
antioxidants
anti-inflammatory properties
description Abstract The objective of this study was to optimize the extrusion processing for production of maximum peptides spectra in multigrain flakes. The results showed that maximum peptides spectra were produced at extrusion condition of 160 °C temperature and 100 rpm screw speed and minimum peptides spectra were observed at 120 °C temperature and 300 rpm. Among proximal composition, highest changes were observed in fat content and thus, significantly affected the atherogenicity and thrombogenicity indices of products. The products with higher peptides spectra (16) showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) (48.63%), ferric reducing antioxidant power (FRAP) (48.63 ± 4.81 mmol Fe+2/g protein) and superoxide radical-scavenging activity (SRSA) (39.05 ± 4.51%). Similarly, higher peptides spectra product showed higher angiotensin converting enzyme (ACE) (86.01 ± 5.22%) inhibition and inhibition of protein denaturation (IP) (38.12 ± 2.89%). Thus optimization of extrusion process for bioactive peptides can be used for production of biological active products and healthily production system.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101262
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.40722
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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